Mexican Meatloaf

If you’re not entertaining, hosting, or trying to get fancy schmancy on a weekend evening, you’re most likely looking for something inexpensive, simple, and quick to whip up for dinner.

Being Sunday, these Mexican Meatloaf Muffins are PERFECT to make ahead for the week (if you meal prep or need a quick lunch, toddler dinner, meal on the go, etc.)

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MEXICAN MEATLOAF

Yields 12 meatloaf muffins

Ingredients:

  • 1/2 can organic, unsalted black beans or low sodium, black refried beans 
  • 1 pound extra lean ground turkey, organic/all-natural
  • 1/2 organic onion, chopped & sautéed
  • 1 chopped organic bell pepper, color of choice
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon onion powder
  • 1 small can organic tomato paste
  • 1 small can sliced black olives
  • 1/2 tablespoon Ranch Flavor God seasoning
  • 1/2 tablespoon Honey BBQ Flavor God seasoning
  • 1/2 tablespoon Taco Tuesday Flavor God seasoning
  • 2 eggs
  • 1 small can diced green chilies
  • Dash of chili powder
  • 1 garlic clove, minced
  • Optional: 1/4-1/2 cup corn kernels

Directions:

  • Preheat oven to 425 degrees F
  • Use a muffin pan (12) and spray each spot with sprayable coconut or avocado oil so the surface is non-stick and meatloaf pops right out without sticking
  • Add all ingredients into a large bowl and mix together with hands
  • Roll into about 3″ balls and set each ball in each muffin hole
  • Bake for 35 minutes, or until center of each “muffin” is at a safe consumption temp and fully cooked
  • Let cool, remove, and serve

 

*Serving tip:

I ate 2 muffins atop refried black beans, grilled veggies, and my new recipe coming soon, “marinaded” baby bellas. These would also be delish served alongside roasted butternut squash tots, sweet potatoes, green veggies like brussels, broccoli, or asparagus; quinoa, brown rice, or a salad.


 

*Meal Prep tip:

Add to tupperware and store up to 3 days in fridge, or pop in a freezer bag and freeze until ready to reheat.

 

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